I once heard that restaurant food tastes better than home-cooked food simply because they use more salt and butter.
Apparently that’s a myth. The magic is that chefs season at every step in the cooking process, tasting as they go, and making sure that each component tastes good before it becomes part of the larger dish.
There’s a metaphor in here for how we approach any project. A whole bunch of salt and butter added at the end won’t magically make the dish better.